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Pongal is the Tamilian reference to Makar Sankranti, a harvest festival that marks the end of winter solstice and makes people look forward to the spring season. The celebrations extend to 3-4 days when people worship Lord Surya (Sun God). People not only prepare traditional dishes but also invite friends and family for the feast.
Among several delights, sweet and savoury pongal recipes are popular. Prepared with lentils and rice, these dishes are a must-cook during the celebration. Tushar Kumar Das, Executive Sous Chef, Hilton Bangalore Embassy Golflinks, and Chef Satya Kumar, Executive Chef, Sheraton Hyderabad Hotel, shared recipes with Slurrp. Try them this year and impress your guests.
Jeedipappu Chakkara Pongali By Chef Satya Kumar
Ingredients
- 150 grams of raw rice
- 25 grams of moong dal
- 50 grams of jaggery
- 250 ml milk
- 3 crushed cardamom
- 1 pinch pacha karpooram (edible camphor)
- 1 pinch salt
- 1 small banana
- 2 tsp ghee
- 10 cashew nuts
- 2 tsp raisins
Method
- Rinse and soak raw rice for 30 minutes.
- In a pressure cooker, heat a teaspoon of ghee, add moong dal and roast for 2-3 minutes.
- Add water and milk, and bring the concoction to a boil.
- Drain excess water from the rice, and add it into the pressure cooker.
- Add a pinch of edible camphor, crushed cardamom, a pinch of salt, and a small banana, and mix well.
- Close and pressure cook the ingredients for 4 whistles.
- Make jaggery water so that it can blend well, once the rice and dal are cooked. Mash the ingredients.
- Add thick jaggery syrup and combine well.
- In another saucepan, heat a teaspoon of ghee, and add cashew nuts and raisins. Cook until cashews turn golden.
- Top the Pongal with cashew nuts and raisins. Mix well and serve.
Also Read: Visiting Prayagraj? Bring Home These Allahabadi Foods
Ven Pongal By Chef Tushar Kumar Das
Ingredients
For Rice And Dal
- 1 cup raw rice (short-grain)
- 1/2 cup moong dal (yellow split lentils)
- 4 cups water
- 1 tablespoon ghee
- Salt to taste
For Tempering
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns (crushed)
- 1-inch ginger, minced
- 1 green chilli, slit (optional)
- 1 sprig of curry leaves
Method
- Wash the rice and moong dal thoroughly under running water. Soak them in water for about 30 minutes.
- Drain the soaked rice and dal. Combine the rice, dal, water, ghee, and salt until the rice and dal are cooked through.
- Heat ghee in a pan. Add cumin seeds and let them splutter.
- Add crushed peppercorns, ginger, green chilli, and curry leaves.
- Sauté for a few seconds until fragrant. Add asafoetida and stir briefly.
- Pour the tempering over the cooked rice and dal. Gently mix everything together.
- Serve hot with sambar and chutney.
